Vietnamese Meatball Sandwich

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Lucas Pham

Guest


Meatballs:
1 pound ground pork
1 large egg
3 cloves garlic, minced
½ cup minced green onion
½ cup minced jicama
½ tablespoon cornstarch
½ tablespoon Wondra flour
½ tablespoon fish sauce
½ tablespoon soy sauce
½ tablespoon sugar
½ teaspoon salt
1/4 teaspoon whole black pepper
Sauce:
½ cup water
½ tablespoon cornstarch
½ tablespoon sugar
½ tablespoon soy sauce
½ teaspoon salt
8 ounces canned tomato sauce
1 tablespoons canola oil
1 cloves garlic, minced
½ tablespoon sugar
1 scallion, chopped
½ teaspoon black pepper
Light sprinkling of garlic powder
Light sprinkling of onion powder
Light sprinkling of ginger powder
1. Combine all the meatball ingredients in a large bowl and mix well with your hands. Use your hands to form meat balls, putting each in a glass or metal bowl, put it in a steamer and steam over boiling water until cooked, about 40 minutes. [This seems like a long time. I would check after 15 minutes, assuming that the meatballs about 1 inch wide. - Andrea]
2. For the sauce, in a small bowl, mix the water with the cornstarch, sugar, soy sauce, salt and tomato sauce. Stir to combine well and set aside.
3. In a small saucepan over high heat, heat the oil. Add the garlic and cook for about 30 seconds, until aromatic. Add the water and tomato sauce mixture and stir until the sauce has thickened.
4. To make a sandwich, slice the meatballs in half and put inside the French bread. Spoon the tomato sauce atop the meatballs. Finish with some pickled daikon and carrot and a few sprigs of cilantro.
 
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dissn_it

Guest
I don't know why but I am wanting to make these for a football party this fall! I will certainly have to give them a try long before that happens, of course. They do look very yummy. I think I will like these much better than a marinara meatball sandwhich. Thanks for posting this!
 
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ohiotom76

Guest
These sound interesting, especially the jicama. I never knew Vietnamese food used tomato sauce either. I do have a bottle of fish sauce I've hardly ever used, but I'm a little scared to since sometimes it's really noticable and pungent.
 
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ohiotom76

Guest
This looks absolutely delicious! Plus it seems like it would be a great recipe to bring to a pot luck party for something different. I know it's not exactly like the currently popular Banh Mi sandwiches, but it's somewhat close.

I wouldn't know where to find the pickled Daikon and Carrot - I suppose the asian section of our supermarkets. But I know for sure the fresh produce section in our stores doesn't sell Daikon.

I think they do carry Jicama though, and I am curious how that would taste inside a meatball. That seems interesting, almost like adding diced water chestnuts.
 
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